1968 RECIPE FOR GLAZED NUTS

This little recipe book stated that glazed almonds were a favorite treat in the late 1960s because they didn't require a candy thermometer and were less work than making nut brittle. This recipe has been updated to include other nuts as well.

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BUTTERMILK BAKED CHICKEN

This is not a vintage recipe but since chicken like this is becoming more and more obsolete as everyone goes to boneless skinless chicken breasts, I am putting it here. This recipe is from the Neelys.

2 cups buttermilk
juice of 1/2 a lemon
1 tbsp hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 garlic cloves, smashed
kosher salt and black pepper
1 (3 lb) chicken, rinse and cut into 8 pieces and pat dry
2 cups crushed cornflakes
3/4 cup grated Parmesan cheese
2 tsp chopped fresh thyme

In a large bowl, combine the buttermilk, lemon juice, hot sauce, onion, thyme sprigs, garlic, salt and pepper; add chicken and coat with mixture. Place plastic wrap over bowl and refrigerate 3 up to 12 hours.

Preheat oven to 400 degrees.
Fit a sheet pan with a wire rack; spray with nonstick cooking spray. Set aside.

Combine the crushed cornflakes, Parmesan cheese, and the chopped thyme; season with salt and pepper.

Remove chicken from marinade and allow excess to drip off. Coat with the cornflake mixture, pressing with fingers to adhere crumbs.

Place chicken on the prepared wire rack pan and bake at 400 degrees for 45 minutes.

TUNA SALAD IN A POPOVER BOWL

This is a recipe I got in the early 1980s. It is from a collection called My Great Recipes.

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ORANGE-ALMOND SNACK BALLS

This is another of my old recipes I have had so long I can't remember where I got it. Yummy little treats.

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CREAMY CHEESE PUDDING

This recipe is from my 1970s Jello Pudding Cookbook.

1 pkg (8-oz) cream cheese, softened
2 cups cold milk
1 pkg (4-serving size) Jell-O instant pudding - lemon, butter pecan, coconut cream, vanilla or pineapple cream flavor

Beat cream cheese until very soft. Gradually add 1/2 cup of the milk and blend until smooth. Add the remaining milk and pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Pour immediately into individual dessert dishes and chill. Top each serving with a spoonful of jam, or sprinkle with nutmeg, if desired. Makes 6 servings.

BUDGET BAKE

When I was a child growing up in Southern Indiana we got our electricity from a Rural Electric Co-op. We got monthly newsletters from the co-op full of information and recipes sent in by readers. This is one of those recipes.

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FLAVORED ICE CUBES

How many of you still use ice cube trays today? Here are some interesting variations. Click on the picture to enlarge for easier reading.

HOMINY SALAD

I have had this recipe for so very long I have no idea where I got it. I met a lady when I lived in New Mexico that worked in a restaurant and shared a lot of recipes. Perhaps I got it from her.

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SPINACH AND YOGURT SOUP

This is a recipe card from an old recipe collection I got years ago.

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PUDDING SWIRL

This recipe is from my 1970s JELL-O Pudding Cookbook.

1 pkg (4-serving size) Jell-O instant pudding, any flavor
2 cups cold milk
1 cup thawed Cool Whip non-dairy whipped topping

Prepare pudding mix with milk as directed on the package. Let stand for 5 minutes. Add the whipped topping to the pudding and stir through for a marbled effect. Garnish with additional whipped topping, if desired.

Yield: 6 servings.